Daddys Fried Cornbread Recipes

SOUTHERN FRIED CORNBREAD

Steps:

• In a medium-sized bowl, mix cornmeal, salt, and water together. You'll want the consistency of thick cake batter. If it is too dry, add a little more water.
• In a cast iron skillet, heat bacon drippings and oil until almost smoking. You will know the oil is hot when a few drops of water sizzle when dropped into the skillet.
• Drop 2 tablespoons of cornmeal mixture into the oil and brown until golden crust forms around the edges of the cornbread (about 2 minuteand then turn and brown until cornbread is golden on the outside. Add more oil and/or bacon drippings if the skillet becomes too dry. Remove to a paper towel to drain and serve hot.

DADDY'S FRIED CORN AND ONIONS

Steps:

• Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

SKILLET CORNBREAD

Steps:

• Preheat the oven to 450 degrees F.
• Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir.
• Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

MY DADDY'S CORN PONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking pan.
• Stir cornmeal, sugar, flour, and salt together in a large bowl.
• Bring water to a boil in a saucepan and add butter. Stir until melted and blended. Remove from heat and let cool until lukewarm, at least 15 minutes. Add milk and eggs and mix well. Stir in the cornmeal mixture just until combined. Pour into the prepared pan.
• Bake in the preheated oven until top is dry, about 45 minutes. Let cool for 45 minutes before cutting into squares.

BREAKFAST FRIED CORNBREAD

Steps:

• Slice cornbread in half, placing the baked sides up on a plate.
• Heat pan on medium, pouring or dropping oil or lard in once it's hot.
• Fry each piece on baked side first.
• Flip, fry on other side.
• Serve with warmed maple syrup.

FRIED CORNBREAD

Steps:

• Mix cornmeal and salt together in large mixing bowl.
• Pour approximately 2 cups boiling water over dry ingredients.
• Mix well.
• After the mixture cools slightly, shape mixture into balls about the size of golfballs, one at a time. You must wet your hands with water before you make each ball.
• Flatten the ball with your fingers.
• Fry in skillet (preferably cast iron) with about 1/2 inch of hot oil.
• Fry until golden brown on both sides.
• Delicious!

DADDY'S FRIED CORNBREAD

Steps:

• Put water on to boil. It's always difficult to determine exactly how much you will need. Mix the cornmeal with salt, pour 4 cups in and reserve 1 more just in case. Stir it very good. Let it cool a little while about an hour. Batter should be stiff and easy to mold by hand into patties. The patties should be about 3 inches in diameter and 1/2 an inch thick. It helps to keep your hands wet, so I usually keep a bowl of water to dip my hands in.
• Into a hot cast iron skillet pour in 1/2 inch of oil. When the oil shimmers, place the patties in. Let them fry on that side until it turns over easily with a spatula. If it doesn't want to turn over, it probably is not done enough yet. When it is turned over let brown on the other side, then flip back over if it isn't brown enough on either side. You will need to adjust the heat so that it's not on screaming high, but not so low that the breads soak up too much grease. I'll edit this next time I make them and try to get better info for you.
• Drain on paper toweling and keep in a warm oven until ready to serve. In a 10 inch skillet you should be able to get four or five in at the same time. We either cut them and butter the insides or just butter the top. Great with chili soup or beans.